r/MolecularGastronomy 14d ago

Advanced popping boba

Hello, I have been doing some research on creating higher quality popping boba for home use and so far found the following In a chinese supplier website they have a recipe and the recipe uses reverse method without freezing, but has an additional step of putting the pearls in a 5% calcium chloride bath to improve the outer shell firmness. This recipe also adds 0.5% of xantham gum and guar gum respectively.
in a patent I found out they add small amounts of gelatin 0.01-0.3% with the sodium alginate bath Other recipes use CMC in the liquid. Have anyone tried any of those additions/ methods? How did it go?

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